Nachos with Pickled Jalapenos

Save Recipe
  • Level: Easy
Share This Recipe



1 dozen hot chilies

2 cups white vinegar

3/4 cup sugar

1/2 tablespoon pickling salt

1/2 tablespoon mustard seeds

1/2 tablespoon celery seeds


8 tortillas cut into quarters

1 cup vegetable oil, for frying

1/2 cup yellow cheddar cheese

1/2 cup jalapeno jack cheese

1 pint cherry tomato, quarters

1 cup chili con carne


  1. PICKELED JALAPENOS: Bring to a boil. Reduce heat and let simmer for 15 minutes.
  2. NACHOS: In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa, and chopped onions (optional).